Chocolate Cheese Pie Recipe

5 1 1
Chocolate Cheese Pie Recipe
Chocolate Cheese Pie Recipe photo by Taste of Home
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Chocolate Cheese Pie Recipe

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5 1 1
Publisher Photo
Mark and I were married in a casual outdoor ceremony. Our "wedding cake" consisted of 30 delicious cheesecakes, including this easy but special one.
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 40 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 40 min. + chilling

Ingredients

  • 3 cups graham cracker crumbs (about 48 squares)
  • 1/2 cup sugar
  • 2/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 5 eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 4 ounces German sweet chocolate, melted and cooled

Directions

In a bowl, combine cracker crumbs and sugar; stir in butter. Divide in half and press onto the bottom and up the sides of two ungreased 9-in. pie plates. Refrigerate while preparing filling.
In a large bowl, beat cream cheese until fluffy. Gradually add sugar, beating until smooth. Add eggs, beat on low speed just until combined. Beat in vanilla. Remove 1-1/2 cups cheese mixture to a small bowl; fold in melted chocolate. Divide remaining cream cheese mixture between pie crusts.
To make the chain of hearts on each pie, drop teaspoonfuls of chocolate filling, forming 8 drops equally spaced around outside edges and 4 drops in center. Starting in the center of one outer drop, run a knife through the center of each to connect the drops and form a circle of hearts. Repeat with center drops.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on wire racks for 1 hour. Refrigerate for at least 6 hours or overnight. Refrigerate leftovers. Yield: 2 pies (8 servings each).
Tip: You can skip the chocolate step and top the plain cheesecake with cherry or blueberry pie filling instead.
Originally published as Chocolate Cheese Pie in Down the Aisle Country-Style 2000, p42

Nutritional Facts

1 piece: 313 calories, 18g fat (10g saturated fat), 102mg cholesterol, 234mg sodium, 36g carbohydrate (26g sugars, 0 fiber), 5g protein.

  • 3 cups graham cracker crumbs (about 48 squares)
  • 1/2 cup sugar
  • 2/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 5 eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 4 ounces German sweet chocolate, melted and cooled
  1. In a bowl, combine cracker crumbs and sugar; stir in butter. Divide in half and press onto the bottom and up the sides of two ungreased 9-in. pie plates. Refrigerate while preparing filling.
  2. In a large bowl, beat cream cheese until fluffy. Gradually add sugar, beating until smooth. Add eggs, beat on low speed just until combined. Beat in vanilla. Remove 1-1/2 cups cheese mixture to a small bowl; fold in melted chocolate. Divide remaining cream cheese mixture between pie crusts.
  3. To make the chain of hearts on each pie, drop teaspoonfuls of chocolate filling, forming 8 drops equally spaced around outside edges and 4 drops in center. Starting in the center of one outer drop, run a knife through the center of each to connect the drops and form a circle of hearts. Repeat with center drops.
  4. Bake at 350° for 40-45 minutes or until center is almost set. Cool on wire racks for 1 hour. Refrigerate for at least 6 hours or overnight. Refrigerate leftovers. Yield: 2 pies (8 servings each).
Tip: You can skip the chocolate step and top the plain cheesecake with cherry or blueberry pie filling instead.
Originally published as Chocolate Cheese Pie in Down the Aisle Country-Style 2000, p42

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MY REVIEW
cecilyd User ID: 102990 79139
Reviewed Sep. 26, 2008

"Great recipe! Pretty, and yummy! It tells you to take out too much of the cheese mixture to make into chocolate: take out only 1 cup, or else you'll have extra chocolate, that if you use, will ruin the design."

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